Called “liquid gold” by Homer and “the great healer” by Hippocrates, olive oil is used today mainly for cooking, in medicines and the cosmetics industry. Its popularity reaches far beyond the Mediterranean, where it first originated and its health benefits are well known across the globe.
Over the last two decades, olive oil has gained a lot of popularity in Iceland, as well, and you will rarely find a kitchen that does not have it, not to mention a restaurant. Recipes that include olive oil are not only healthy, but also delicious, and you really do not need any more reasons to include the “liquid gold” in your diet.
Types of Olive Oil
There are 5 types of olive oils and each of them has a different smoking point. The smoking point is a factor to be taken into consideration when choosing which oil to use. Oils with a low smoking point are of better quality, but they are not suitable for high heat cooking. On the other hand, it is not advisable to use oils with a high smoking point for salads.
Here are the 5 main types of olive oils and their best uses in the kitchen:
• Extra virgin oil – salads and seasoning;
• Virgin oil – cooking, baking, sautéing, salads;
• Refined oil – cooking;
• Pure olive oil – cooking, preparing herbal oils;
• Olive pomace oil – it can be used for high heat cooking.
No matter which type you need, be sure to choose only quality olive oil!
Thank you for sharing this informative post about organic olive oil! It’s interesting to learn about the various types of olive oil and their best uses in the kitchen. As an olive oil manufacturer in Turkey, Artem Oliva who provides olive oil for those who enjoys cooking, we appreciate knowing the smoking point of each type of oil and how to use them in my recipes. It’s no wonder that olive oil has been used for thousands of years and continues to be a popular ingredient in modern times. I will definitely be using this knowledge to make more informed choices when cooking with olive oil.